CN105145824A - Refreshing mint tremella dairy drink and making method thereof - Google Patents

Refreshing mint tremella dairy drink and making method thereof Download PDF

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Publication number
CN105145824A
CN105145824A CN201510533809.5A CN201510533809A CN105145824A CN 105145824 A CN105145824 A CN 105145824A CN 201510533809 A CN201510533809 A CN 201510533809A CN 105145824 A CN105145824 A CN 105145824A
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white fungus
parts
tremella
dairy drink
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方炜
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方炜
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Abstract

The invention discloses a refreshing mint tremella dairy drink. The refreshing mint tremella dairy drink is made from, by weight, 190-200 parts of tremella, 10-12 parts of dried skim milk, 12-13 parts of sweet tea, 7-10 parts of hawthorn, 6-9 parts of perilla leaves, 3-4 parts of mint, 0.4-0.5 part of stevioside, 4-6 parts of osmanthus fragrans, 13-15 parts of linden honey, 15-18 parts of gynostemma pentaphylla, 15-18 parts of soft sugar, 1-2 parts of gelatin and appropriate streptococcus thermophiles and lactobacillus bulgaricus. Tremella fluid undergoes etherification reaction with sodium citrate in the production process of the dairy drink, polysaccharide molecules of the tremella are subjected to hydroxylation modification, water solubility of the polysaccharide molecules can be improved, and antioxidant activity of the product is improved. The added perilla leaves, osmanthus fragrans and the like make the dairy drink have a unique taste and mellow fragrance; the added mint makes the dairy drink refreshing, the added herb ingredients such as the sweet tea and the hawthorn improve healthcare value of the dairy drink, and the dairy drink has efficacy of promoting urination for depressurization, improving digestion and the like.

Description

Salubrious white fungus lactic acid drink of a kind of peppermint and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to salubrious white fungus lactic acid drink of a kind of peppermint and preparation method thereof.
Background technology
White fungus is the very high edible mushroom of a kind of economic worth, is again a kind of good medicine had long enjoyed a good reputation in Chinese medicine.Successive dynasties, physician thought, white fungus has " kidney tonifying, moistening lung, promote the production of body fluid, cough-relieving " effect.Containing 17 seed amino acids in white fungus protein, very useful to human body.Particularly acid different polysaccharide, can improve the immunity of human body, plays a part to strengthen the body resistance to consolidate the constitution, significant curative effect is had to old chronic bronchitis, cor pulmonale, the detoxification ability of liver can be improved, play liver protection effect, and improve body to the radiable protective capacities of atom.
At present white fungus is mainly concentrated on to the research of the functional aspect of its nutritional labeling, and little to the development of its processed goods, and further investigation was not more carried out in white fungus lactic fermentation aspect, and relevant report is little.For this situation, partially white according to white fungus intrinsic colour, closely milk, tremella juice unusual thickness again, and nutritive value can be very high again, utilize lactic fermentation tremella juice to develop to have the white fungus yogurt of active bacteria, will greatly improve the value of white fungus, also for lactic fermentation provides new varieties, there is good social benefit and economic worth.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides salubrious white fungus lactic acid drink of a kind of peppermint and preparation method thereof.
The present invention is achieved by the following technical solutions:
The salubrious white fungus lactic acid drink of a kind of peppermint, is made up of the raw material of following weight portion: white fungus 190-200, skimmed milk powder 10-12, sweet tea 12-13, hawthorn 7-10, perilla leaf 6-9, dried peppermint leaf 3-4, stevioside 0.4-0.5, sweet osmanthus 4-6, Mel 13-15, gynostemma pentaphylla 15-18, soft white sugar 15-18, gelatin 1-2, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of the salubrious white fungus lactic acid drink of described a kind of peppermint, comprises the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then pour infusion 90-100min in 150-200 water doubly into, after cooling, wear into slurry, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30-40min, at the temperature of 40-45 DEG C, rapid stirring 40-50min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, control reaction temperature is 45-55 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3-5h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10-15min under the high steam of 110-120 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4), after sweet tea and hawthorn being decocted 40-50min, filter, grinds after filter residue and drying, filtrate is stand-by; Pour in boiling water perilla leaf, gynostemma pentaphylla into the 30-40s that scalds after cleaning, then add in filtrate after wearing into slurries dry together with dried peppermint leaf, sweet osmanthus, grinds together with filter residue, obtains mixed-powder;
(5) will pour in homogenizer after white fungus slurry, mixed-powder, stevioside, Mel, soft white sugar, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65-70 DEG C, pressure be the condition of 25-30Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%-5%, mix rear sealing and fermenting 4-5h, and then at 3-5 DEG C of temperature bottom fermentation 20-25h, to obtain final product.
Advantage of the present invention is: first white fungus slurries use natrium citricum to carry out etherification reaction by white fungus lactic acid drink of the present invention in process of production, hydroxylating modification is carried out to the polysaccharide molecule of white fungus, the water-soluble of polysaccharide molecule can be increased, improve the antioxidation activity of product.The perilla leaf, sweet osmanthus etc. that add make products taste unique, taste delicate fragrance; The menthol added makes product taste salubrious, and the medicinal herb components such as sweet tea, hawthorn simultaneously added improves the health value of product, makes it have the effects such as sharp water step-down, stomach strengthening and digestion promoting.
Detailed description of the invention
The salubrious white fungus lactic acid drink of a kind of peppermint, is made up of the raw material of following weight portion (kg): white fungus 190, skimmed milk powder 10, sweet tea 12, hawthorn 7, perilla leaf 6, dried peppermint leaf 3, stevioside 0.4, sweet osmanthus 4, Mel 13, gynostemma pentaphylla 15, soft white sugar 15, gelatin 1, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
The preparation method of the salubrious white fungus lactic acid drink of described a kind of peppermint, comprises the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then infusion 90min in the water pouring 150 times into, wear into slurry after cooling, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30min, at the temperature of 40 DEG C, rapid stirring 40min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, controlling reaction temperature is 45 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10min under the high steam of 110 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4), after sweet tea and hawthorn being decocted 40min, filter, grinds after filter residue and drying, filtrate is stand-by; Pour in boiling water perilla leaf, gynostemma pentaphylla into the 30s that scalds after cleaning, then add in filtrate after wearing into slurries dry together with dried peppermint leaf, sweet osmanthus, grinds together with filter residue, obtains mixed-powder;
(5) will pour in homogenizer after white fungus slurry, mixed-powder, stevioside, Mel, soft white sugar, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65 DEG C, pressure be the condition of 25Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%%, mix rear sealing and fermenting 4h, and then at 3 DEG C of temperature bottom fermentation 20h, to obtain final product.

Claims (2)

1. the salubrious white fungus lactic acid drink of peppermint, it is characterized in that, be made up of the raw material of following weight portion: white fungus 190-200, skimmed milk powder 10-12, sweet tea 12-13, hawthorn 7-10, perilla leaf 6-9, dried peppermint leaf 3-4, stevioside 0.4-0.5, sweet osmanthus 4-6, Mel 13-15, gynostemma pentaphylla 15-18, soft white sugar 15-18, gelatin 1-2, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
2. the preparation method of the salubrious white fungus lactic acid drink of a kind of peppermint according to claim 1, is characterized in that, comprise the following steps:
(1) choose superior in quality white fungus, soak with enough clear water again after first cleaning with clear water and white fungus is softened, pull out after draining and white fungus is cut into pieces, then pour infusion 90-100min in 150-200 water doubly into, after cooling, wear into slurry, obtain white fungus slurry;
(2) in white fungus slurry, the ethanolic solution that a certain amount of mass fraction is 60% is added, NaOH is added after stirring 30-40min, at the temperature of 40-45 DEG C, rapid stirring 40-50min makes white fungus starch alkalization, then in the white fungus slurry of alkalization, natrium citricum is added, control reaction temperature is 45-55 DEG C, the white fungus slurry containing carboxy methylation tremella polysaccharides is obtained after etherificate 3-5h, for subsequent use;
(3) skimmed milk powder getting 10% weight portion mixes as culture medium with water, about 42 DEG C are cooled to after sterilizing 10-15min under the high steam of 110-120 DEG C, aseptically in a certain amount of streptococcus thermophilus that activated of ratio access and the lactobacillus bulgaricus of 1:1, the constant incubator fermentation of 42 DEG C is put into after mixing, be transferred to after culture medium solidifying in the refrigerator of about 4 DEG C and preserve, obtain leavening, for subsequent use;
(4), after sweet tea and hawthorn being decocted 40-50min, filter, grinds after filter residue and drying, filtrate is stand-by; Pour in boiling water perilla leaf, gynostemma pentaphylla into the 30-40s that scalds after cleaning, then add in filtrate after wearing into slurries dry together with dried peppermint leaf, sweet osmanthus, grinds together with filter residue, obtains mixed-powder;
(5) will pour in homogenizer after white fungus slurry, mixed-powder, stevioside, Mel, soft white sugar, gelatin and the remaining skimmed milk powder mixing containing carboxy methylation tremella polysaccharides, temperature be 65-70 DEG C, pressure be the condition of 25-30Mpa under high pressure homogenization process, about 40 DEG C are cooled to after high-temperature sterilization, by the inoculum concentration access leavening of 4%-5%, mix rear sealing and fermenting 4-5h, and then at 3-5 DEG C of temperature bottom fermentation 20-25h, to obtain final product.
CN201510533809.5A 2015-08-27 2015-08-27 Refreshing mint tremella dairy drink and making method thereof Withdrawn CN105145824A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901142A (en) * 2016-05-25 2016-08-31 蚌埠市福淋乳业有限公司 Purple sweet potato fermented yoghourt with effects of improving appetite and promoting digestion and preparation method thereof
CN105994633A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Liver-nourishing stomach-invigorating purple sweet potato fermented yoghourt and preparation method thereof
CN105994636A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Minty purple sweet potato fermented yogurt with effects of clearing heat and inducing diuresis and preparation method thereof
CN105994623A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Purple sweet potato fermented yogurt with cocoa flavor and nut nutrients and preparation method thereof
CN105994625A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Vanilla-flavor purple sweet potato fermented yoghourt containing taurine and preparation method thereof
CN106819244A (en) * 2017-02-15 2017-06-13 遵义茗香康源茶饮发展科技有限公司 A kind of white tea beverage and preparation method thereof
CN107048118A (en) * 2017-03-29 2017-08-18 安徽阜南常晖食品有限公司 A kind of tremella ferment beverage

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901142A (en) * 2016-05-25 2016-08-31 蚌埠市福淋乳业有限公司 Purple sweet potato fermented yoghourt with effects of improving appetite and promoting digestion and preparation method thereof
CN105994633A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Liver-nourishing stomach-invigorating purple sweet potato fermented yoghourt and preparation method thereof
CN105994636A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Minty purple sweet potato fermented yogurt with effects of clearing heat and inducing diuresis and preparation method thereof
CN105994623A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Purple sweet potato fermented yogurt with cocoa flavor and nut nutrients and preparation method thereof
CN105994625A (en) * 2016-05-25 2016-10-12 蚌埠市福淋乳业有限公司 Vanilla-flavor purple sweet potato fermented yoghourt containing taurine and preparation method thereof
CN106819244A (en) * 2017-02-15 2017-06-13 遵义茗香康源茶饮发展科技有限公司 A kind of white tea beverage and preparation method thereof
CN107048118A (en) * 2017-03-29 2017-08-18 安徽阜南常晖食品有限公司 A kind of tremella ferment beverage

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Application publication date: 20151216